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Volcanic soils are well-known to have a high agronomical value, and in Sumatra, Mt. Kerinci volcanic soils produce one of the highest quality tea and rice. Declining soil organic carbon (C) and high phosphorus (P) retention are two main issues in volcanic soils in the area. Thus, this study aimed to study the dynamic of C) and P content in volcanic soils and to find the main controls of their variation from geochemical signatures. The soils of Mt Kerinci present a unique environment as one part of the area was converted from forest to tea plantation for about 100 years, and a nearby field had been used for paddy rice cultivation for about 200 years. The study was conducted in the Mt Kerinci area covering 5,922 ha in the north comprise of paddy soils (ps) and north tea soils (nts) and the south slope (south tea soils= sts). Soil samples were collected on a grid of 500 × 500 m under tea and paddy ( n  = 206 samples) at 0–20 and 20–40 cm depth. All soils have similar pH in H 2 O, but pH in KCl paddy soils (ps) &gt; north tea soils (nts) &gt; south tea soils (sts). The average content of soil organic Carbon (SOC) in paddy soils was 50% less than in the soils of tea plantations. The labile organic carbon content in paddy soils were lower than in soils of tea plantations. Most C was chemically bound to the metal complex. Higher P retention occurred in all soils. The CaO/TiO 2  index indicated a weathering sequence of ps &gt; nts &gt; sts. Soil weathering controlled P retention with an increasing P retention as the soils weathered. Overall, the study suggests that cultivation in volcanic soils influenced the geochemical properties of the soils and subsequently their C and P contents.

Carbon and Phosphorus in Volcanic Soils of Mt. Kerinci (Sumatra) After Long Term Tea and Paddy Cultivation